This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

Wednesday, December 6, 2017

RHUBARD CRUNCH PIE

Sift
sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing
lightly to coat all the rhubarb. Pour into the pastry shell. Dot with
butter.

Crunch Topping:

1/2 cup packed brown sugar1/3 cup flour1/2 tsp cinnamon1/4 cup butter

Blend
brown sugar, flour, cinnamon, and butter until mixture resembles coarse
crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes.
Lower oven temperature to 375 degrees and bake for 40 minutes longer or
until the rhubarb is tender and the topping is browned.